Sunday, February 5, 2023

Bread baked in cast iron pot and Tuna dip

Sometimes during weekends, I don't want to cook. Thus, a good bread, a salad, olives, cheese and some dips are the perfect combination for enjoying a relaxing time.

Tuna dip

1 can of tuna in olive oil
1 package of fream cheese
1 small garlic clove
Some fresh parsley and chives chopped
Salt to taste
2 tablespoons of plain yogurt

With a hand blender, mix all together except the herbs. Add the herbs, and mix it with a fork. ENJOY!

Bread baked in cast iron pot

Per loaf (I made two loafes)

400 grams bread flour
40 grams of spelt freshly milled
10 grams of eikorn freshly milled
330 grams of water
15 grams of salt
120 grams of sourdough 100 % hydration

Mix water and flour. Mix in the sourdough and salt. Let it rise at room temperature for 5 hours, turning the dough in the four sides every 1 hour. Let it ferment at cold temperature in the fridge for 24 hours. Take it out of the fridge, and make a ball. Let it rest for 15 minutes. On a clean surface with dusted flour, shape ball, and place it on a dusted mould or batard. Leave it in the batard overnight. Preheat the oven at 450 F, and place the cast iron pot in the oven.  Let it in the oven for 15 minutes after it reaches the desired temperature. Place the bread on a piece of parchment paper, and make the design you want on the breads. Place them inside an cast iron pot. Let it bake for 35 minutes, and 10 minutes without a lid. If you want to check the bread is fully cooked, then you can use a thermometer. The temperature has to be over 205F. ENJOY!



  1. The bread looks excellent with lovely ear! I love that creamy cheesy tuna dip too.

  2. Fresh bread in a cast iron pot seems like a visit to heaven to me.